English Arabic Chinese (Simplified) Chinese (Traditional) Esperanto French German Hindi Latvian Luxembourgish Malayalam Maltese Norwegian Portuguese Russian Spanish Tajik

BodybuildingCookBook.com

Laura Creavalle IFBB Pro
Laura Creavalle is one of the most successful female IFBB pro bodybuilders in Canadian history. She’s also written two cookbooks and has been a feature editor for Muscle & Fitness magazine on low-fat cooking.
Print Share this

Low Fat Home Made Chocolate Ice Cream

• 2/3 cup half & half cream
• 10 ice cubes
• 1 cup instant nonfat dry milk powder
• 3 tablespoons protein powder
• 1/3 cup raw sugar, or to taste
• ¼ teaspoon salt
• 3 tablespoons instant cocoa mix, chocolate malted milk powder or carob powder

Place ingredients into a blender. Turn speed control knob to HIGH. Within 30 seconds test the "stiffness" of the ice cream. lf it will stand up in a cup like soft serve ice cream, it is frozen and should be dispensed immediately. lf it has not reached soft serve stage (has the consistency of a milkshake), quickly add one more cup of ice cubes. Blend for 5 seconds and dispense.

Variation: For Chocolate Peanut Butter lce Cream add 1/3 cup peanut butter to above recipe.